Creamy Lasagna Soup

Ingredients

• 2 lb ground beef
• 6 cup beef broth
• 1 can Rotel diced tomatoes and green chilies
• 3 cup tomato sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Tony’s Creole Seasoning
• 1 tsp Italian seasoning
• 1 tsp Lawry’s Seasoned Salt
• 1 tsp black pepper
• 1 box oven-ready lasagna noodles (Break into bite-sized pieces; box weight not specified in the source.)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup ricotta cheese
• shredded mozzarella cheese (For topping; use generously.)

Steps

1. 1

   Place a large pot over medium heat. Add the ground beef and brown it until fully cooked. Drain any excess grease if needed.

2. 2

   Add the beef broth, Rotel, tomato sauce, onion powder, garlic powder, Tony’s Creole Seasoning, Italian seasoning, Lawry’s Seasoned Salt, and black pepper. Stir everything together.

3. 3

   Break the oven-ready lasagna noodles into bite-sized pieces and add them directly to the pot.

4. 4

   Bring the soup to a gentle boil. Cook for about 10 minutes, stirring occasionally, until the noodles are tender.

5. 5

   Once the noodles are tender, reduce the heat. Stir in the heavy cream, freshly grated Parmesan cheese, and ricotta cheese.

6. 6

   Continue stirring until the cheeses are melted and the soup is creamy and well combined. Let it heat through for a couple of minutes.

7. 7

   Ladle the soup into bowls and top generously with shredded mozzarella cheese.

Notes

The source does not specify the can size for Rotel, the weight of the noodle box, or the amount of mozzarella for topping. A comment mentions Italian sausage as an alternative to ground beef, but this variation is not part of the primary recipe.

Nutrition per serving

• main
• soup
• one-pot
• comfort food
• American
• beef
• creamy